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Pepper Jelly: Submitted by: Elaine Fukui | Date Added: 6 Jun 2015
Listed in: Pickles / Preserves

Shared by Flossie Fergerstrom

3 cups chopped green pepper
6 1/2 cups sugar
1 1/2 cups vinegar
1 bottle Certo
2 only Hawaiian Chili Pepper (more if you want it hot)

Recommended Instructions

Cut peppers in half. Clean by removing seeds and inner pulp. Cut peppers into small pieces. Put pepper, sugar and vinegar into pot and bring to boil. Remove from heat and allow to cool for 20 minutes in uncovered pot, stirring occasionally.

Return to stove and bring mixture to full, rolling boil for 2 minutes. Remove from heat, stir in Certo.

Pour in to hot sterilized jars and seal.

Makes approximately six 8-oz jars.

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